These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Original recipe makes 24 pancakes
Ingredients
3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
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PREP
10 mins
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COOK
15 mins
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READY IN
45 mins
Directions
- Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
- Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Nutrition
Calories: 215 kcal
Carbohydrates: 29.2 g
Cholesterol: 72 mg
Fat: 8.2 g
Fiber: 2 g
Protein: 6.2 g
Sodium: 549 mg